If you’re craving a homemade dessert that’s both wholesome and hassle-free, look no further than this Easy One-Bowl Carrot Cake. It’s everything you love about a classic carrot cake — moist, warmly spiced, and generously studded with carrots and nuts — but simplified into one mixing bowl for minimal cleanup and maximum flavor. Whether you’re baking for a special occasion or just treating yourself midweek, this no-fuss recipe delivers delicious results with ease. The cake comes out soft and rich every time, topped with a luscious layer of tangy cream cheese frosting that perfectly balances the sweetness. With simple ingredients and straightforward steps, this is the ideal recipe for beginner bakers and seasoned pros alike.
Carrot cake has a surprisingly long and fascinating history rooted in practicality. Carrots have been used in sweet recipes for centuries due to their natural sweetness, especially during times when refined sugar was scarce or expensive. One of the earliest forms of carrot cake was carrot pudding, a dish commonly prepared in Europe during the Middle Ages. By the 18th century, recipes evolved to include grated carrots in more structured cakes, and carrot-based desserts grew in popularity. The modern carrot cake as we know it gained momentum in the 20th century, particularly during World War II when sugar rationing made carrots an attractive sweetener alternative. It became a household favorite in America in the 1960s and 70s, often appearing at potlucks and family gatherings. Over time, variations developed with additions like pineapple, coconut, and nuts, and it remains a beloved dessert known for its rustic charm and satisfying flavor.
The beauty of this easy carrot cake lies in its simplicity, but every ingredient has a purpose. All-purpose flour forms the structural base of the cake, while baking soda and baking powder provide essential lift. Ground cinnamon and a pinch of nutmeg offer the classic spiced aroma and flavor that carrot cake is known for. White or light brown sugar adds sweetness, with brown sugar giving a subtle molasses depth. Eggs help bind the ingredients and give richness, while oil (usually vegetable or canola) ensures the cake stays moist and tender. Freshly grated carrots are the heart of the cake — they add natural sweetness, fiber, and plenty of moisture. Walnuts or pecans contribute a nutty crunch, and optional raisins or shredded coconut can add extra texture and bursts of flavor. For the frosting, classic cream cheese combines with butter, powdered sugar, and vanilla extract to create a creamy, tangy topping that completes the cake.
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round cake pans. In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Add 1¾ cups sugar, 1 cup vegetable oil, and 3 large eggs directly into the bowl with the dry ingredients. Mix everything together with a wooden spoon or spatula until smooth. Fold in 2 cups of finely grated carrots, 1 cup chopped walnuts (or pecans), and optional add-ins like ½ cup raisins or shredded coconut if desired. Stir until just combined — do not overmix. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. While the cake cools, make the frosting by beating 8 ounces of softened cream cheese with ¼ cup of softened butter until creamy. Add 2 cups of powdered sugar gradually and 1 teaspoon vanilla extract, beating until smooth and fluffy. Once the cake is completely cool, spread the frosting evenly on top, slice, and serve.
Tips for the Perfect Cake:
Always use freshly grated carrots — pre-shredded carrots from the store are often too dry and coarse for baking. Use room-temperature eggs and cream cheese for better mixing and smoother texture. When measuring flour, spoon it into your measuring cup and level it off for accuracy; too much flour can lead to a dry cake. Don’t overmix the batter once you add the flour; overmixing can make the cake tough. To check for doneness, insert a toothpick into the center — it should come out with just a few moist crumbs. Cool the cake completely before adding the frosting to avoid melting. If your kitchen is warm, you can refrigerate the cake for a firmer frosting texture. Toasting the nuts before folding them in adds deeper flavor and extra crunch. For an extra-moist cake, you can substitute half the oil with applesauce or add a few tablespoons of crushed pineapple.
Variations and Customizations:
This recipe is highly versatile and easily customizable to suit your preferences. For a nuttier flavor, use pecans instead of walnuts, or omit the nuts entirely for a smoother texture. If you prefer a more tropical twist, stir in shredded coconut or chopped pineapple. To make it gluten-free, simply replace the flour with a 1:1 gluten-free flour blend suitable for baking. For a dairy-free version, use a vegan cream cheese alternative and plant-based butter for the frosting. Want to make cupcakes instead? This recipe will yield about 24 standard-sized cupcakes; bake them for 18–22 minutes. You can also bake it as a layer cake or in a loaf pan — just adjust baking times accordingly. Add a teaspoon of orange zest or a splash of orange juice to the batter or frosting for a citrusy twist. Sprinkle chopped candied ginger or top the frosting with a dusting of cinnamon for a bakery-style finish.
Health Considerations and Nutritional Value:
While carrot cake is undeniably a treat, it offers a few redeeming nutritional qualities. Carrots are rich in beta-carotene, which the body converts into vitamin A, important for eye and immune health. They also contribute dietary fiber and natural sweetness, reducing the need for excessive sugar. Nuts like walnuts offer healthy fats, plant-based protein, and omega-3 fatty acids that support heart health. Using oil instead of butter in the batter helps keep saturated fat lower, and yogurt or applesauce can be used as partial substitutes for even lighter results. Still, the cake contains sugar and refined flour, so it’s best enjoyed in moderation. You can make small changes like reducing sugar slightly, using whole wheat pastry flour, or cutting back on frosting for a healthier slice. The cake is rich and satisfying, so even a small piece can feel indulgent without overdoing it.
FAQ
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Store it tightly wrapped at room temperature or in the refrigerator. Frost it shortly before serving for the best texture.
Q: Can I freeze this cake?
A: Absolutely. The unfrosted cake can be frozen for up to three months. Wrap it well in plastic and foil. Thaw overnight in the fridge, then frost and serve.
Q: Can I use pre-shredded carrots?
A: It’s not recommended — pre-shredded carrots are typically too dry and thick. Freshly grated carrots will give you a moister and more evenly textured cake.
Q: How do I store leftovers?
A: Store the frosted cake in an airtight container in the refrigerator for up to five days. Let it sit at room temperature for 15–20 minutes before serving.
Q: Can I reduce the sugar?
A: Yes, you can reduce the sugar by about ¼ cup without significantly affecting the cake’s texture or flavor. Just note that less sugar may slightly alter the crumb and sweetness.
Q: What’s the best substitute for oil?
A: Unsweetened applesauce or mashed banana can replace half the oil to reduce fat content while maintaining moisture. For a richer flavor, you can also use melted coconut oil.
Q: Can I make this cake without eggs?
A: Yes, for an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Let the mixture sit for 10 minutes before adding it to the batter.
Easy One-Bowl Carrot Cake
Ingredients
For the Cake:
- Nonstick cooking spray
- 18 ounces of carrots scrubbed clean or peeled
- 1¾ cups 373g light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 2½ cups 300g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 stick 4 ounces unsalted butter, softened
- 3 cups 340g powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- To begin preparing the cake, generously grease a 9×13-inch baking pan with nonstick cooking spray or butter. Line the bottom of the pan with parchment paper and lightly grease the parchment as well to ensure the cake releases easily after baking.
Prepare the batter:
- Grate the carrots using a box grater directly into a large mixing bowl. Add the light brown sugar, vegetable oil, eggs, pumpkin pie spice, and kosher salt to the bowl. Whisk the mixture together until everything is thoroughly combined and smooth.
- Add the all-purpose flour, baking powder, and baking soda to the wet ingredients. Using a whisk or spatula, gently stir the batter until the flour is fully incorporated and there are no visible streaks — be careful not to overmix.
Bake the cake:
- Pour the carrot cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack, which should take about 1 hour. This will help the cake set and make it easier to frost.
Prepare the frosting:
- While the cake is cooling, make the cream cheese frosting. In a large bowl, use a hand mixer to beat the softened cream cheese and unsalted butter together on medium-high speed until smooth and fully combined, about 2 minutes. Add the powdered sugar, kosher salt, and vanilla extract. Beat on low speed for 30 seconds to incorporate, then increase to medium-high and continue beating for about 3 minutes until the frosting is fluffy and creamy.
Frost the cake:
- Once the cake is completely cool, use an offset spatula or the back of a spoon to spread the cream cheese frosting evenly over the top. Slice into squares and serve.
- Store any leftovers in the refrigerator, covered, for up to 5 days.